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Gingerbread Scones with Lemon Glaze

Oxmoor House
Prep time 13 mins
Cook time 10 mins
Yield 8 servings (serving size: 1 scone)
Serve these scones fresh out of the oven for a special holiday treat. A light drizzle of lemon glaze is just the boost of decadence they need.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup chilled butter, cut into small pieces
  • 1/4 cup sweetened dried cranberries
  • 1/3 cup 1% low-fat milk
  • 3 tablespoons molasses
  • Cooking spray
  • 1/3 cup powdered sugar
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 265
  • fat 8.0 g
  • satfat 3.9 g
  • protein 3.7 g
  • carbohydrate 45.3 g
  • cholesterol 20 mg
  • iron 2.0 mg
  • sodium 258 mg
  • caloriesfromfat 27 %
  • fiber 1.2 g
  • calcium 106 mg

How to Make It

  1. Preheat oven to 425°.

  2. . Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries. Add milk and molasses, stirring with a fork (mixture will be very crumbly).

  3. . Turn dough out onto an unfloured surface, and knead until dry ingredients are moist. Pat dough into a 7-inch circle; cut into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until bottoms are lightly browned.

  4. . While scones bake, combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle glaze over warm scones. Serve warm.

  5. Note: Cut scones with a sharp chef 's knife coated with cooking spray.

Oxmoor House Healthy Eating Collection